Damson Pickle
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 7 ingredients
- 7 pounds fruit
- 1 ounce cinnamon
- 1 ounce cloves
- 1 ounce mace
- 1 ounce celery-seed
- 3 pounds brown sugar
- one quart vinegar
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- 7 pounds fruit.
- 1 ounce cinnamon.
- 1 ounce cloves.
- 1 ounce mace.
- 1 ounce celery-seed.
- 3 pounds brown sugar.
- Spices to be beaten fine;
- put them in the jar, sprinkling the spice through in layers.
- Boil one quart vinegar with the sugar, and pour over the fruit and spices.
- Repeat the scalding of the vinegar for four days.--Mrs.
- C.
- N.
Plating
Cookware for this recipe
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Saucepan